DUCK BREAST SOUP RECIPE RECIPES

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MIGHTY DUCK RECIPE | ALTON BROWN | FOOD NETWORK



Mighty Duck Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Yield 2 to 4 servings

Number Of Ingredients 9

1/2 cup kosher salt
1 pint pineapple orange juice
15 whole black peppercorns
1 bunch fresh thyme
4 cloves garlic, smashed
1 (5 1/2 to 6 pound) frozen Long Island Duck, thawed
2 handfuls shredded chard
2 shallots, minced
Dash sherry or balsamic vinegar

Steps:

  • Combine all brine ingredients in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt.
  • Remove the pop-up thermometer, liver, gizzards, and heart. Cut off the wings.
  • Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone.
  • Turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using a knife, make a crescent shape cut between the leg and the breast. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat.
  • Line the inside of a plastic lexan or a pot with a zip-top bag. Place the duck quarters inside the bag, and pour the brine over the duck. Seal the bag, ensuring that all air is removed from the bag. Brine the duck for 2 to 2 1/2 hours in the refrigerator.
  • Bring 1 1/2 inches to 2 inches of water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium low. Steam the duck for 45 minutes. Set oven to 475 degrees F. Place a large cast iron skillet into the oven.
  • Remove duck pieces from steamer and place legs, skin side down, into the hot skillet. Place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes. Add the breasts, skin side down, and cook for 7 more minutes or until the duck takes on a deep mahogany color and the skin is very crisp.
  • Remove the duck from the skillet and rest under foil. Add the chard and the shallots to the skillet. Toss the chard in the fat until it barely wilts. Season with the sherry or balsamic vinegar.
  • Serve the duck with the chard.

SOUS VIDE DUCK BREAST - ALLRECIPES



Sous Vide Duck Breast - Allrecipes image

How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I'm happy to report it's so very true, and produced what my wife and I agreed was the best duck breast we've ever had.

Provided by Chef John

Categories     Duck Recipes

Total Time 2 hours 15 minutes

Prep Time 5 minutes

Cook Time 1 hours 10 minutes

Yield 2 servings

Number Of Ingredients 4

2 (8 ounce) boneless duck breast halves, skin on
salt and ground black pepper to taste
2 teaspoons fresh thyme leaves
1 teaspoon vegetable oil

Steps:

  • Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. The cuts should only barely cut into the skin and fat; don't cut into the meat. Season skin sides with salt. Generously season meat sides with salt, black pepper, and thyme.
  • Place duck breasts in a heavy-duty resealable plastic bag, squeeze out all air, and seal. Refrigerate for 1 hour.
  • Fill a large Dutch oven about 2/3 full with water. Bring water to 135 degrees F (57 degrees C) over medium heat. Attach a candy or oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Place a silicone hot pad into bottom of the pan to keep the plastic bag from contacting the hot bottom of the pan.
  • Place plastic bag containing duck breasts in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 135 degrees F (57 degrees C). Cook for 1 hour, moving the bag around occasionally and maintaining the temperature.
  • Remove duck breasts from plastic bag and pat dry. Generously season skin sides with salt.
  • Heat vegetable oil in a skillet over high heat. Place duck breasts with skin sides down in skillet and cook until fat renders and skin is golden brown, 5 minutes. Turn breasts over and cook until lightly browned and meat still pink in the center, 1 minute. Let duck breasts rest for 2 minutes before slicing.

Nutrition Facts : Calories 177.4 calories, CarbohydrateContent 0.2 g, CholesterolContent 105.4 mg, FatContent 10.7 g, FiberContent 0.1 g, ProteinContent 19 g, SaturatedFatContent 2.6 g, SodiumContent 142.7 mg

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